Potassium Permanganates and Short Term Hypobaric Enhances Shelf-Life of Kiwifruits

Ramin, A. A.; Rezaei, A.; Shams, Mohammad-Hossein

doi:10.17660/actahortic.2010.877.113

Cited by 10 publications

(6 citation statements)

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“…Different from hypobaric storage, short‐term hypobaric treatment (SHT) is a short‐term (<48 hr) pressure application of subatmospheric pressure (i.e., absolute pressure, lower than standard atmospheric pressure) (Romanazzi et al., 2003; Zheng, 2018). It had been demonstrated that SHT‐induced resistance to postharvest decay of sweet cherries, table grapes, and strawberries, and extended shelf life of kiwifruit (Hashmi et al., 2013a; Ramin et al., 2010; Romanazzi et al., 2008). Because of the difficulty of gaining the optimal pressure conditions to avoid prolonged aerobic respiration and withdrawing air to avoid water loss (Liamnimitr et al., 2018), this method has rarely been used to maintain quality and to extend the shelf life of fresh fruit.…”

Section: Introductionmentioning

confidence: 99%

Short‐term hypobaric treatment enhances chilling tolerance in peaches

Zhang

Wang

et al. 2021

J. Food Process. Preserv.

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Peach fruit quickly shows symptoms of chilling injury (CI) during shelf life after storage under inadequate temperatures. We found that short‐term hypobaric treatment (SHT) was effective in reducing the CI index to maintain the quality of peaches (Prunus persica L. Batsch cv. Yingshuanghong) during shelf life after cold storage. The respiration rate of peaches was inhibited, and the climacteric peak was delayed during storage after being treated at 0.45 atm pressures for 4 hr at 20°C. Meanwhile, SHT fruits maintained higher disaccharide concentrations and lower monosaccharide concentrations. SHT fruits also exhibited higher antioxidant enzyme activity that likely reduced the production of ROS. In addition, SHT suppressed membrane oxidation effectively by inhibiting phospholipase D (PLD) and lipoxygenase (LOX) activity to prevent malondialdehyde (MDA) accumulation. These results indicated that SHT performed effectively to alleviate CI in peaches by modulating respiration and sugars metabolism, oxidative stress, and membrane oxidation. Practical applications Unlike hypobaric storage for long periods of time, short‐term hypobaric treatment (SHT) is a short‐term application of subatmospheric pressure. This paper suggests that SHT is an effective method to alleviate CI and to maintain quality of peaches after cold storage. This work will help to expand chilling‐sensitive fruit storage life to satisfy market and consumer demands.

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Section: Introductionmentioning

confidence: 99%

Short‐term hypobaric treatment enhances chilling tolerance in peaches

Zhang

Wang

et al. 2021

J. Food Process. Preserv.

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“…KMn0 4 etileni bir dizi tepkime bağlamında önce asetaldehide sonra asetik aside yükseltmekte ve asetik asit de karbondioksit ve suya dönüşmektedir (Türk ve Karaca 2015). Yapılan farklı çalışmalarda potasyum permanganat uygulamasının meyvelerin olgunlaşma sürecini yavaşlattığı ve muhafaza süresini uzattığı tespit edilmiştir (Kozak, 2003;Correa et al, 2005;Ezz and Awad, 2011;Silva et al, 2009;Bal ve Çelik, 2010;Ramin, 2010 yerleştirilmesi ve MA paketleriyle ambalajlanması şeklinde yapılmıştır. Meyveler 0-1°C sıcaklık ve %90±5 oransal nem koşullarında 30 gün süreyle depolanmıştır.…”

Section: Introductionunclassified

Effect of Modified Atmosphere Packing and Potassium Permanganate Treatments on Storage of J.H.Hale Peach Cultivars

Bal¹

2016

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Araştırmada, J.H.Hale çeşidi şeftali meyvelerinde potasyum permanganat ve modifiye atmosfer paket (MAP) uygulamasının muhafaza süresi ve kalite üzerine etkileri araştırılmıştır. Birinci grup meyvelere sadece MAP uygulaması yapılırken, ikinci grup meyvelere MAP+potasyum permanganat (KMnO 4) saşe uygulaması yapılmıştır. Meyveler 0-1°C sıcaklık ve %90±5 oransal nem koşullarında 30 gün süreyle depolanmıştır. Soğukta muhafaza periyodunda 10 günde bir alınan meyve örneklerinde, meyve eti sertliği, suda çözünebilir kuru madde miktarı, titre edilebilir asit miktarı, toplam fenolik madde miktarı, toplam flavonoid miktarı, yünlüleşme ve paketler içerisindeki %O 2 ve %CO 2 miktarları belirlenmiştir. Araştırma sonucunda, KMnO 4 uygulamasının modifiye atmosfer paketleme ile birlikte kullanıldığında özellikle meyve eti sertliğinin korunmasında ve solunumun yavaşlatılmasında etkili olduğu belirlenmiştir. 30 günlük muhafaza sonunda meyve eti sertliği MAP uygulanmış meyvelerde ortalama 3.9 kg, MAP+KMnO 4 uygulanmış meyvelere ise ortalama 5.6 kg olarak bulunmuştur. Başlangıç değeri 282.3 mg GAE kg-1 olan fenolik madde ve 232.2 mg kg-1 olan flavonoid içeriklerindeki değişimler, muhafaza sürecinde KMnO 4 uygulanmış meyvelerde kontrol grubu meyvelere göre daha yavaş gerçekleşmiştir. KMnO 4 uygulamasının yünlüleşmenin engellenmesi üzerine önemli bir etkisinin olmadığı görülmüştür.

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“…Other authors have shown data for a delayed pH rise; [10] observed, in a review, a slowing down of pH rise in "Golden Delicious" apples after the use of KMnO 4 -based C 2 H 4 scavengers [34]. This effect was also observed in "Kolikutu" [35] and "Williams" [36] bananas, in kiwifruit of the "Hayward" variety [37], and "Karuthacolomban" [38] and "Haden 2H" [39] mangoes. In peaches, [32] observed a significant delay in pH increase in ripening after 36 days of storage in those fruits treated with ethylene scavengers based on KMnO 4 .…”

Section: Es-mentioning

confidence: 86%

“…The application of ultraviolet radiation is known to have a spore-killing effect [36,37]. Therefore, the above data suggest that the use of ultraviolet light helped in both ethylene degradation and spore removal.…”

Section: Microbiological Incidencementioning

confidence: 87%

Combined Effect of Potassium Permanganate and Ultraviolet Light as Ethylene Scavengers on Post-Harvest Quality of Peach at Optimal and Stressful Temperatures

et al. 2022

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The aim of this study was to evaluate the combination of two ethylene removal methods and temperature on the post-harvest quality of peaches. For this purpose, filters with potassium permanganate (KMnO4) and lamps emitting ultraviolet light (UV) were mounted on machines which enabled air movement in the conservation chambers, facilitating the removal of ethylene by KMnO4 and photocatalysis simultaneously. This system was used at two temperatures, 1 °C and 25 °C, simulating an ideal storage temperature in industry and extreme temperature to observe faster ripening, respectively. The results obtained showed that this combination of ethylene scavengers favoured the efficient elimination of this gas. Consequently, the use of this innovative technique made possible a better preservation of fruit firmness, colour, soluble solids content, pH, total acidity, and maturity index. Moreover, using this method in peaches subjected to 25 °C increased their survival by seven days more than those without this system, indicating the effectiveness of ethylene scavengers even under these extreme temperatures.

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Potassium Permanganates and Short Term Hypobaric Enhances Shelf-Life of Kiwifruits

Cited by 10 publications

References 0 publications

Short‐term hypobaric treatment enhances chilling tolerance in peaches

Short‐term hypobaric treatment enhances chilling tolerance in peaches

Effect of Modified Atmosphere Packing and Potassium Permanganate Treatments on Storage of J.H.Hale Peach Cultivars

Combined Effect of Potassium Permanganate and Ultraviolet Light as Ethylene Scavengers on Post-Harvest Quality of Peach at Optimal and Stressful Temperatures

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